Temperature is an essential measurement parameter in the food sector. At every stage of a food product, from harvest to plate, reliable monitoring of the temperature and compliance with temperature limits are crucial.
Measurement parameters for ensuring that food products are good and safe
- Depending on requirements, the core, surface or ambient temperatures are measured
- Spot check measurements with hand-held measuring instruments
- Continuous temperature monitoring with data loggers
- A variety of sensor types, probe designs and infrared thermometers for any measuring task
Temperature and food
What role does temperature play?
Germs
- Cooling slows down the growth of germs, especially at values below 8 °C
- Heating above 80 °C for several minutes kills germs and bacteria
Guidelines
- Compliance with the HACCP concept
- Compliance with temperature limits for incoming goods, storage and food service
Limit value violations
- Rapid multiplication of germs, especially in the range 20 - 37 °C
- Spoiling of food
- Health risks, for example, from food poisoning
Measurement methods
Penetration thermometers
For core temperature and penetration measurements in semi-solid and solid substances.
Infrared insertion thermometers
The all-rounder for surface and core temperature measurements. Ideal for incoming goods.
Thermometers with connectable probes
When you do not just want to measure core temperatures, but also surface or air temperatures.
Penetration probes
Further information
TPM ("Total Polar Materials") are degradation products that are produced when deep-frying in oil. The TPM value is a reliable indicator of the quality of the cooking oil. Regular measurement is essential for the fried food to be safe and to taste good.
- Cooking oil with a high TPM value usually also has an elevated acrylamide content
- Acrylamide is produced mainly during baking, frying or deep-frying of starchy products due to the so-called Maillard reaction, and is considered carcinogenic
- Capacitive measurement for fast and reliable checking of the quality of the cooking oil
TPM and food
What role does TPM play?
Quality
- Optimum frying range between 14% and 20% TPM
- Particularly good taste and golden brown colour
Changing the cooking oil
- Determine the right time to change the oil
- Save costs by reducing the consumption of cooking oil
Guidelines
- Regulations for reducing acrylamide levels in food
- Compliance with the HACCP concept
Limit value violations
- Deterioration in the quality of the fried food, e.g. black crust, infiltration of fat
- Health complaints such as abdominal pain, digestive disorders
Measurement methods
The 270 cooking oil tester
Accessories
The pH value of food has a direct impact on the growth of microorganisms and therefore on food quality and safety. In the production of meat, sausage, delicatessen and dairy products, the pH value plays an important role because it influences product characteristics (e.g. taste, colour, shelf life).
- The pH value is a measure of the strength of the acidic or alkaline/basic effect of a substance
- The pH value scale ranges from 0 (extremely acidic) to 14 (extremely alkaline/basic), while a pH value of 7 is considered neutral
- More efficient measurements, since temperature and pH value can be checked simultaneously with one instrument
- Variety of probes for high-precision measurements in semi-solid, viscoplastic and liquid media
pH and food
What role does pH play?
Germ growth
- A natural acid or base content inhibits germ growth
- Rapid multiplication of bacteria and microorganisms at a neutral pH value of 6.6 to 7.5
- An inappropriate storage temperature also promotes germ growth
Guidelines
- Compliance with the HACCP concept
Deviating pH values
- A constant pH value ensures the consistent quality of food
- Deviations have an effect on taste, shelf life and consistency
Measurement methods
Meters with permanent probes
Meters with connectable probes
Accessories
Everything you need for pH measurement: from pH buffer solution to pH value test strips.
Atmospheric air always contains a certain quantity of water vapour. This content deviates with time and its location and is called air humidity (humidity). Excessive relative humidity promotes mould growth and impairs the shelf life of foods.
- Relative humidity is particularly relevant to the long-term storage of dry products
- Continuous monitoring via data loggers or thermohygrometers
Humidity and food
What role does humidity play?
Storage
- Creation of ideal ambient conditions through continuous indoor climate monitoring
- Storage of dry food in dry, cool, well-ventilated rooms
Guidelines
- Compliance with the HACCP concept
Deviating moisture content
- Condensation and moisture absorption of dry products, especially after severe fluctuations in temperature
- A moisture content that is too high promotes mould growth and reduces shelf life
